The history and science of Chongkukjang, a Korean fermented soybean product
Crossref DOI link: https://0-doi-org.brum.beds.ac.uk/10.1186/s42779-019-0004-8
Published Online: 2019-07-17
Update policy: https://0-doi-org.brum.beds.ac.uk/10.1007/springer_crossmark_policy
Kwon, Dae Young
Chung, Kyung Rhan
Jang, Dai-Ja
Text and Data Mining valid from 2019-07-17
Version of Record valid from 2019-07-17
Article History
Received: 20 March 2019
Accepted: 27 May 2019
First Online: 17 July 2019
Competing interests
: The authors declare that they have no competing interests.